SEMESTER-I Code:08UND1301

ALLIED COURSE-I:

FOOD MICROBIOLOGY

Hrs. per week: 5

UNIT-I Micro organism-Important in food microbiology

a. Bacteria: General characteristics of bacteria, bacteria morphology, cell structure, motility, nutrition reproduction and respiration.

b. Viruses: General characteristics of viruses, viral diseases –symptoms, characteristics and control of viral diseases.

c. Yeast: General characteristics of yeast. Economic importance of yeast.d. Molds: General characteristics of molds Economic importance of molds.e. Protozoa: General characteristics of protozoa. Morphology and life history of

endameba histolytica, plasmodium, protozoal disease – Dysentery – Malaria.

UNIT – II General principles underlying spoilage Chemical changes caused by microorganism. Fitness of unfitness of food for

Consumption causes or spoilage, classification of foods by case of spoilage factors, affecting the growth of micro-organism in food factors affecting kinds and number of micro organization food, chemical changes caused by micro organisms.

UNIT –III

a. Micro organism in food – microbial food spillage, for borned diseases, food Poisoning and food infection and their control.

b. Contamination, spoilage and preservation of i. Cereal and Cereal products.ii. Meat, fish and eggs.

UNIT-IV a. Contamination, spoilage and preservation of

i. Fruits and vegetables.ii. Micro – organism in milk microbial role in fermentation microbial

spoilage of milk, prevention of control of spoilage pasteurization –methods, principles and advantages, milk borne disease (human and boving origin) and their control.

iii. Indicator of food safety and quality- the HACCP system and food safety used in controlling microbiological hazards

UNIT-V

a. Soil micro – biology-Role of microorganism in N2 bicycle.b. Microorganism in water-Bacteriological of water, test for C.Coil,

water borne diseases and their control.c. Sewage- method of sewage disposal role of files and other insects in

the spread of disease.d. Microorganism in air – drople infection and air-borne diseases and

their control. e. Sterilization and disinfectants- principles and ai9r diseases and their

control.

Reference:

1. Joshua, A.k.1972-micro biology 1st edition publisher by the author.

2. Fazier, W.C., 1972 – food micro biology Tata-McGraw Hill Book Company, New Delhi.3. Pelczar &Heid, 1965 – Micro biology, McGraw Hill Book

Co., London.

4. Philip, Carpenter-Microbiollogy W.B.Saunders Co., Philadelphia, London.5. Salle, A.j. 1961 – Princiles of bacteriology McGraw Hill

Book Company, London.

6. Kenneth,,L.Burdon, 1958- microbiology the Macmillan Co.,New

7. Hobbs, B.C-food Poisoning and food hygiene Inter. Sctence Publishing, New Delhi.

SEMESTER-I Code:08UND1401 CORE COURSE- I

FOOD SCIENCE-IHrs. per week:6. Theory: 4 hrs

Practical: 2 hrs

UNIT-I: Introduction to food science

Concept of food and nutrients.Food - Function, Classification, Based on food composition - Carbohydrates, Proteins, fats, vitamins, minerals, and water.

Basic five food groups and its uses.

UNIT-II Cooking methods

Cooking -Objective, Methods - Moist heat methods- boiling, steaming, Stewing, simmering, poaching and pressure-cooking. Dry heat methods - baking, roasting, grilling and parching, microwave Cooking, frying - deep fat, shallow fat.

Merits and demerits of each of the cooking methods.

UNIT -III: Cereals and millets, pulses and nuts and oil seeds

Rice, Wheat and millets-structure, nutritive value, effect of milling. Parboiling And its advantages; Enrichment and fortification of food and gelatinization.

Pulses: nutritive value. Importance in vegetarian diet. Sprouting of grams. Nuts and oil seeds- nutritive value and importance.

UNIT-IV: vegetables and fruits

Vegetables: Classification according to structure and pigment. Effect of alkali And acid medium on the pigments.

Nutritive value - conservation of nutrients while cooking. Fruits: nutritive value, place in the diet. Browning and its prevention.

UNIT-V Miscellaneous foods

Fats and oils: composition, smoking temperature, and rancidity. Sugar and* aggery: Nutritive significance, stages of sugar cookery. Beverages: types, nutritive value.Spices and condiments - uses and abusesFood additives - food colour, flavours, and antioxidants.

Reference:

1. Basic Food Preparation A Complete Manual. New Delhi: Department of Food And Nutrition. L.T.College.

2.Bennion, et.al . (1985). Introductory foods. New York: 4iac millan.

3.Mudambi, R.S. and Rao. S. (1987). Food science. New Delhi:wiley Eastern limited.

4.Mudambi, R.S. and rajagopal, M.Y. (1991). Fundamentals of food and nutrition. New Delhi: Wiley Eastern Limited.

5.Potter. N.M.and Birch, G.G. (1986). Food science. AVI, West port. Conn.

6.Srilakshmi, B. (1997). Food science. New Delhi: Chennai: New age International Pvt. Ltd. Publishers.

7.Swaminathan, M. (1988) Food Science and Experimental Foods. Madras: Ganesh and Company.

SEMESTER-I Code:08UND1401P

2Hrs Per Week

CORE COURSE -I

FOOD SCIENCE-I & RELATED EXPERIENCE

1. Familiarising with laboratory equipments, and procedure.

2. Display of basic five food groups.

3. Preparation of rice by absorption and excess water method.

4. Preparation with rice, wheat and ragi-evaluation of cooked products, cost nutritive value, quantity and acceptability.

5. Preparation with pulses and pulse products.

6. Preparation with vegetables – effect of alkalies and acids on pigments and texture, preparation and serving of salads.

7. Beverages- preparation – nutritive and cost comparison of coffee, tea and commercial beverages.

8. Preparation of sweets and snacks.

Reference: 1. Basic food preparation a complete Manual. New Delhi:

2. Department of food and nutirition.L.T.College.

3. Bennion, et. al. (1985). Introductory food. New York: Hacmillan. 4. Mudambi, R.S and Rao.S. (1987).Food science. New Delhi: Wiley Eastern

Limited.5. Mudambi, R.S and Rajagopal, M.Y. (1991). Fundamental of Food and

Nutrition. New Delhi: Wiley Eastern Limited.

6. Potter, N.M. and Birch, G.G. (1986).Food Science. AVI, West port, conn.

7. Srilakshmi, B. (1997).Food Science. New Delhi: Chennai: New Age International Pvt. Ltd. Publisher.

8. Swaminathan, M.(1988). Food science and Experimental Foods . Madras: Ganesh and Company.

SEMESTER –I Code:08UND1402 Hours: 5

CORE COURSE -II

PRINCIPLES OF RESOURCE MANAGEMENT AND INTERIOR DESIGN

UNIT I

Elements involved in; Management -process- planning, controlling and evaluating. Decision making - Habitual Vs Conscious decisions making, individual and group decisions - Factors aiding in good decision. Goals and values- Their relation to decision making. Resources- Human and non-human resources- Utilization of resources to achieve family goals.

UNIT-II

Family Income - Money income and real income, Sources of income. Family expenditure, Family budget-Main items, Budget studies, financial records of the household, their purpose and nature.

UNIT-III

Interior Decoration - Place of art in every day life. Good taste and the consumer.

Design: Elements of Design. Types of design, characteristics of good design.

Principle of design; 1. Harmony 2. Proportion 3. Balance 4. Emphasis 5. Rhythm.

Color- Qualities of color. Hue, value, Intensity colors and emotions, Advancing and receding colors, Effect of colors upon each other, Effect of colored lights upon colored materials. Using design and colors in interior decoration.

UNIT -IV

Selection, arrangement and care of furniture in the living area, Dining area, study area, and bed room.

Furnishings - selection use and care of furnishing materials Draperies and curtains, floor coverings.

UNIT-V

Accessories- Selection, use and care of accessories

1. Picture and Wall hanging 2. Flower arrangement 3. Other art objects.

Home illumination-Functions, Factors to be considered, types of illumination,

planning for illumination for various areas.

Reference:

1. Nickell.p. and Dorsey. J.M. - Management in Family Living, John Wiley and Sons, Inc, New York, 1960.

2. Goldstein. H and Goldstein. V. Art in everyday life, Macmillan and Company, New York, 1966.

3 .Graig. H.T., And Rush, C.H. Homes with character, D.C. Health and Company, Boston, 1965.

4. Rutt, A.H., Home Furnishings, John Wiley and Sons, New York, 1961.

5. Devadas R.P., Text Book of Home Science.

6. Roy Day, All about decorating your home Hamlyn, Londen, 1976.

7. Alexander, M.J., Designing interior environment, Har court Brace Jauaroui Inc., New York. 1972.

8. Sherwood, R.F. Homes Today and Tomorrow: Chart Bannet, Co., Inc., PEORIC, Illinois, 1972.

9. Cross H. and Crandall E. W. and Knoll M.M. Management for modern families.

10. Deacon R.E. and Fire bought F.M. Home Management content and concepts.

Code:08UND1701 SEMESTER-I

SKILL BASED ELECTIVE-I

SOFT SKILL DEVELOPMENT COURSEHours:2

Unit-I: Behavioral skills

Various attitudes, Types of Behaviours, Basic mental attitudes, Lateral thinking,Conventional leader.

Unit-II: Business communication

a.Commmunication skills- listening skill, speaking skill, reading &writing skill, principles of clear and effective writing.

b.Business correspondence, writing in business communication, Memos, organizing meeting, Minutes, Report Writing, mail etiquette, Telephone etiquette.

Unit-III Group Dynamics

Structure of Group Dynamics, Topics related to Group Dynamics, Evaluation of Group Dynamics, and Interpretation of gestures

Unit-IV Body Language

Inter-personal skills , Negotiation skills , cross cultural communication , Presentation skills, Steps in delivery , Inclusion of Visual aids , Body language, Guidelines, Gesture, facial Experssion,Eye contact.

Unit-V Leadership and Team building

a. Difference between the leader and Manager, Motivation of the team ,Qualities of a good Leaderb. Team Building –forming , Storming, Norming, Performing, Advantages and disadvantages of

team Work

SEMESTER-II Code:08UND2302 ALLIED COURSE II:

BASIC CHEMISTRY

Hrs.per week:5

UNIT-I

Co- ordination Chemistry: Chelation and its industrial importance with particular reference to EDTA-Biological role of HB and chlorophyll- Application in quantitative, qualitative and analytical chemistry.

UNIT-II

Industrial Chemistry:

Synthesis, properties and uses of silicones- Fuel gases- Natural gas, Semi-water gas, water gas, Carburetted water gas, producer gas and oil-gas (manufacturing details not needed)-Fertilizers- urea, ammonium sulphate, ammonium nitrate, super phosphate of lime, triple super phosphate, potassium nitrate.

UNIT-III

Aromatic compounds;

a. Types of organic reactions and reagents- Comman electrophiles, nucleophiles and free radicals- Electron displacement effects, inductive effect, Resonance effect, Hyperconjugation and steric effects- states of Hybridisation common geometry of organic molecules CH4, C2H4 and C6H6.

b.Typical substitution reactions- Nitration- Halogenation-Alkylation- Sulphonation-preparation and uses of Naphthalene

UNIT-IV

a. Halogenated compounds: Importance chlorohydrocarbons used as solvents and pesticids (Dichloromethane, Chloroform, CCl4,DDT and BHC) –Freons- properties &uses.

Synthetic Dyed and Polymers : Teflon, alkyl resins, polyester, epoxide resins- general treatment- Azo dyes ,vat dyes, food colours- General treatment.

UNIT-V

Emulsions, Gels and Sols-Preparation, properties and applications- Electro

phoresis- Importance of PH and buffers in the living systems- PH determination by colorimetric and methods- Electrochemical corrosion and prevention.

Referance:

1. Veeraiyan and A.N.S. Vasudevan- Text Book of Ancillaary Chemistry Vol.I&II.

2. P.L.Soni- Inorganic Chemistry

3. B.S.Bhal and G.D.Tuli-Essential of Physical chemistry.

Code:08UND2303 SEMESTER- II

ALLIED COURSE III PRACTICALS

FOOD MICROBIOLOGY& BASIC CHEMISTRY

Hrs. per. Week :2+3

FOOD MICROBIOLOGY – 2 hrs/week

1. Examination of yeast, mold, protozoa and pathogenic bacteria’s.

2. Examination of stained organisms – simple staining and Gram’s method of staining.

3. Examination of unstained organisms-Hanging droop preparation method.

4. Study of sterilizing instruments.

Related Experiments: Visit of Water Works, Dairy Form, Public Health Labs.

BASIC CHEMISTRY – 3 hrs/week

1. Organic Reactions of the following compounds

a. Glucose d. Aldehydeb. Urea e. Ketonec. Aniline

2. Acidimetry and alkalimetry.

3. Permanganimetry

a. Estimation of ferrous sulphate using potassium permanganate

Code:08UND2403 SEMESTER – IICORE COURSE – III

FOOD SCIENCE – IIHrs. per. Week: 6

Theory: 3Practical: 3

UNIT – I

Physio – chemical changes in foods in relation to Cookery – gel formation – Denaturation of proteins – properties of colloids, emulsions, stabilizers – browning reactions – Enzymatic and non-enzymatic.

i) Starch cookery – sources and uses of starch, gelatinization, Retrogradation, dextrinisation, starch suspensions, factors affecting the viscosity of starch particles.

ii) Sugar cookery : sources, uses, properties, crystallization, stages of sugar cookery, preparation of crystalline and non-crystalline candies with special reference to Indian preparation.

UNIT – II

a) Flavour and aromas of foods.

i) Sensation of flavour and taste.ii) Measurement of Odor. iii) Flavour intensifiers.iv) Synthetic flavouring substances.

b) Evaluation of food quality

i) Sensory evalution, characteristics, Requirements for conducting tests, Types of tests.

ii) Objectives evaluation – Basic guidelines, Tests for objective evaluation – chemical, Physio-chemical and microscopic evaluation, Instruments used for texture evaluation.

UNIT – III

i) Milk: nutritional composition, kinds of milk, processing – pasteurization, Homogenisation and standardization of milk. Milk products – butter, ghee, cheese, dehydrated milk.

ii) Egg : Structure, composition, quality of egg, factors affecting coagulation and foaming.

UNIT – IV

Fleshy foods

i) Meat – Classification, structure, nutritional composition, types of cuts, selection, postmortem changes, cooking methods and tenderness of meat.

ii) Poultry and fish – classification, structure nutritional composition, selection, storage and cooking methods.

UNIT – V

i) Food adulteration and food standards : Adulteration – Definition, commonfood adulterants and methods of detecting various food adulterants

ii) Food standards – Food laws – AGMARK and BIS – specification Different foods.

References :

1. M. Swaminathan – Hand book of Food Science and Experimental Foods, BAPCO,88 Mysore Road, Bangalore.2. M. Swaminathan - Essentials of Food and Nutrition : Vol. II3. Eillian H. Mayer, Food Chemistry, Affiliated East West press Pvt. Ltd., New Delhi, 1973.

Additional References : Food Science by B. Srilakshmi

Code:08UND2403P SEMESTER -II CORE COURSE-III

FOOD SCIENCE-II AND RELATED EXPERIENCE

Hrs. Per Week :3 Hrs

1.Cereals and cereal cookerya. Preparation of a few cereal products using Rice, Wheat, Ragi etc. b. Experimental cookery on cereals.

2.Pulsesa. Preparation of a few pulse dishes. b. Experimental cookery,

3.Vegetables and Fruits

a. Effect of cooking on vegetables pigments.

b. Darkening of vegetables and fruits.

c. Preparation of a few vegetable curries, and fruits salad.

4.MilkCookery Preparation of a few ice creams and milk

5.Egg Preparation of

a. Scrambled egg.

b. Poached egg

c. Omelette and Experimental cookery.

6. Fats and Oils

Preparation of a few deep fat food products.

7. Beverage

Preparation of Coffees, Tea, Cocoa drinks and various milk based fruit juice

Reference 1.Swaminathan,M. :Hand Book of Food Science and Experiment Food Text.

2.Hughes. O. 1971 : Introductory foods.

3. Peckham, C.G.1969 : Foundation of food preparation4.Love,P.1967 : Experimental cookery 5.Swaminathan,M.1976:Essentials of food and nutritive Vol.I6. Polter,N. : Food science.

Code:08UND3304 SEMESTER-IIIALLIED COURSE-IV

GENERAL BIOCHEMISTRY AND NUTRITION Hrs.per week: 5hrs

UNIT – ICarbohydrates—Classification, properties, function, sources and requirements,(Digestion—absorption and metabolism—Glycolysis, TCA Cycle, Glycogenolysis, Gluconeogenesis) Mucopoly— Definition onlySacharides—Fibres—role of fibres in Nutrition.

UNIT –II

Protein—Classification, properties, functions, sourses and requirements. Digestion,Adsorption and metabolism—Elementary ideas of metabolism of amino acids –Deamination, Teansamination, Decarboxylation, Urea cycle —Methods for the determination of nutritive value of proteins—essentials aminoAcids—proteins energy malnutrition—etiology, symptoms, prevention and treatement.

UNIT—IIILipid—Classification, properties, function, sources and requirements, Digestion,Absorption and metabolism—oxidation of unsaturated fatty acids—Essential fatty acids,Sources, effects of deficiency—Relationship between fat metabolism and Adipose tissue.

UNIT—IVEnergy—Unit of energy, determination of energy content of foods, Basal metabolic rate,Determination of BMR, determination of total energy requirements, SDA of food factorsAffecting total energy requirements. Carbohydrate protein and fats as sources of energy.

UNIT—V1. Vitamins—History, properties, functions, sources, affects of deficiency of vitamins,A, D, E and K—Water soluble vitamins—Thiamine, niboflavin, Niacin, Vit, B12mPyridoxine Pantothenc acid, folic acid, Biotin and ascorbic acid.2. Minerals—Absorption: Utilization, function requirements sources effects ofDeficiency of calcium, Phosphorus, sodium, Potassium, Iron, Copper, Iodine,Fluorine, Zinc, Cobalt and Selenium.3. Water—determination—function, sources, requirements & dehydration.

Reference 1. Linger A.L., 1979 : Text Book of Biochemistry 2. Swaminathan M. : Bio-Chemistry for Medicinal Students. 3. Happer, 1980 : Review of Physiological Chemistry. 4. Anita F.R 1987 : Clinical Nutrition and Dietetics. 5. Ambika Shanmugam, 1987 : Biochemistry for Medical students.

Code:08UND3404 SEMESTER-III CORE COURSE-IV

HUMAN PHYSIOLOGY Hours: 5

UNIT-I

Cardiovascular system

Blood- Composition, functions of each, constituent of blood in brief. Blood clotting and its significance. Blood groups, Blood transfusion and its importance, Structure of human heart and functions, Cardiac cycle, ECG and its importance, blood pressure, pulse pressure.

UNIT-II

Lymphatic system

Lymph, Lymph glands and its functions- structure and function.

Respiratory System

Respiratory organs and their functions – Nose, larynx, trachea, bronchi, lungs.

UNIT-III

Excretory system

Structure and function of organs of urinary system (in brief)Mechanism of urine formation. Skin – Structure and functions, Regulation of body temperature.

UNIT-IV

Digestive system

Brief description of organs of the GI tract, Accessory organs of digestion – liver, gall bladder and pancreas, Common disorders: Vomiting diarrhea, constipation, hyper acidity, Digestion and absorption of food.

Nervous system

Elementary anatomy of nervous system, Functions of different parts of the brain in brief, Autonomic, sympathetic and parasympathetic nervous system

Special senses

Eye –structure and function. glaucoma, cataract, Myopia, hyper metropia Ear: structure and functions

UNIT-VReproductive systems

Reproductive system; of male and female-description in brief, Menstrual cycle, menarche and menopause. Fertilization

Endocrine system

Listing of endocrine glands and location, functions of thyroid, parathyroid, adrenal and pituitary,.

Human physiology related experience

1. Demonstration of RBC and WBC count.2. Estimation of ones own hemoglobin and blood group.3. Method of estimating pulse rate and blood pressure. 4. Identification of different types of WBCs – demonstration.

REFERENCES

1. Guyton A. C Hall JE (1996): Textbook of Medical physiology. Prism Books (pvt) Ltd, Bangalore.

2. Win wood (1988)Sear’s Anatomy and Physiology for nurses, Edward Arenold, London.

3. Chatterjee C C(1988)Text book of medical physiology, WB Saunder’s Co,London.

SEMESTER -III Code:08UND3405

CORE - v

FOOD SERVICE EQUIPMENT

Hours : 4 per week

To enable the students to:1. Gain knowledge and develop skills in handling equipment and

maintenance and2. Gain knowledge on food service layout3. Understand the basic principles and application on food sciences in

catering and4. Develop skills for quantity cookery.

UNIT I

Equipment in Food Service Classification of equipment, factors for selection of equipment, electrical

equipment for - Food storage, preparation, food serving dishwashing and laundering.

UNIT II

Materials Used Base materials used for finishes, insulation materials, materials for accessory

parts, strength and limitation. Basic concept, safety consideration electrical parts and wiring to suit installation

and use of equipment.

UNIT III

Food plant: Layout of food plants, plans of areas of food preparation, cooking,

cleaning ,storing, serving and dining. Different work centres, their sizes and finishes, storage units, lighting and ventilation, working height in relation to equipment.

UNIT IV

Menu Principles involved in planning menu for food service institutions. Indian,

western, Far East and others. Selection of foods - standards for food selection, Transportation, handling and

Code:08UND3802 SEMESTER-III

UNIT - V

FuelsTypes of fuel, advantages of fuel and fuel saving economy in food service instructions.

pest controlImportance of Pest and Rodent control in food service institutions.

REFERENCE

1. Avery A.A. Modern Guide to Food Service Equipment C.B.I. publishing Inc.1980

2. Anderson, F., Home appliance Servicing Taraporala sons & Co., 19763. Johnson B.T. Equipment for modern livings. The Macmillan C0.,1965. 4. Kotschevir, L and Terrell M.E. Food Service planning layout and

equipment. John Wiley and sons, 19715. West B.B. Wood, L., Harger. V.F, and Shugari, G. Food Service in Institutions

John Wiley & Sons Inc. 1979. 6. Home Science Association of India Food preparation Ha -:td Book. 1975.

7. Waldo Receipts for Great Restaurants Collier Macmillan Book Company 1969. 8. Tarrel M.E,. and Haper, U.P. professional Food Preparation, John Wiley & Sons 1960.

9.Phily, T.E.Modern Cookery for Teading and the Trade Vol.I and II orient Longman Ltd.,10. Kotas R.and Davis cost control Macmillan & sons 1973.

SKILL BASED ELECTIVE –II

Hrs: 2 per week

BASICS IN COMPUTER

UNIT-I

Introduction to computers –input and output devices, CPU, Primary and Secondary storage devices, software my computer, Desk top, find files and folders, control panel. Display properties.

UNIT-II

Ms-word: Word Basics, working with headers, footers to foot notes, Tabs, Tables , Sorting, Creating macros and Menus, Mail Merge.

UNIT-III

Ms-Excel: Excel Basics, Functions, Chart and its features, Data filler, Sort, Share work book, Formatting cells.

UNIT-IV

Ms-power point: Creating a new slide, Formatting text, Formatting slide, working with slide show, Insert pictures, Insert chart; object. Different slid views.

UNIT-V

Ms-Access- Introduction, creating Database, Entering data, Editing data, Finding data. Reports, letters and labels. Importing and exporting records.

Reference Books:1. Margret Mc.Williams, "Food Fundamentals" John Wiley and Sons,

London, 1974.

2. Gopalan, C. and Balasubramanian, B.C.Diet Atlas of India, NIN,

Hyderabad, 1971.

3. Gopalan, C.Ramasastry, B.V. and Balasubramanian, S.C. Nutritive

value of Indian foods, NIN, Hyderabad, 1976.

4. Swaminathan, M.Essentials of Food and Nutrition Vo1.I & II BAPPC0.,The Bangalore Printing and Publishing co., Ltd., No.88, Mysore Road, Bangalore.

5. Robinson, Normal and therapeutic Nutrition.

6. Davidson, Sri Stanley Passmore, R and Broack, J. H.Heeman, Nutrition and Dietetics. F.f.s. Livingstons Ltd., Edindurgt London, 1973.

7. Mc. Laren, Nutrition in the community 1976.

8. Nutrition Atlas, NIN, Hyderabad.

9.Major, J.Human. Nutrition Springfield, 1972.

SEMESTER-III Code:08UND3601 Non Major Elective-I

NUTRITION FOR THE FAMILYHrs. per week:2

UNIT-I

Definition of nutrition and health. Their inter relationship

UNIT-II Balanced diet- Meaning- Basic principles in meal planing

UNIT -III Recommended dietary allowances as prescribed by ICMR for all age groups..

UNIT- IV Nutrients and their major functions- protein, Carbohydrates ,

Vitamins (Fat soluble and water soluble) and Minerals (Ca, phosphorus, Iron, Potassium and Sodium)

UNIT – V Mal nutrition-over nutrition and under nutrition

Code:08UND4306 SEMESTER – IV

ALLIED COURSE – VI Hrs: 5(3+2)

GENERAL BIOCHEMISTRY AND NUTRITION FOR THE FAMILY AND

RELATED EXPERIENCE PRACTICAL

Practicals:

1 . Quantitative tests for sugars, proteins and minerals.

2. Quantitative Estimation of glucose in sugar solution. 3. Quantitative Estimation of ascorbic acid in lime juice. 4. Quantitative Estimation of calcium. 5. Quantitative Estimation of phosphorous.

Demonstrat ive Exper iments

1. Estimation of Iron.

2. Estimation of Total Nitrogen in Foods.

Reference:

1. Lehniger A.L., 1979 : Text Book of Bio-Chemistry.2. Swaminathan M. : Bio-Chemistry for Medical Students.3. Happer, 1980 : Review of Physiological Chemistry.4. Anita F.R. 1973 : Clinical Nutrition and Dietetics.5. Ambika Shanmugam, 1987 : Bio-Chemistry for Medical students.

NUTRITION FOR THE FAMILY

Related Experience Pract ical

Planning menus for special conditions like pregnancy, lactation, infancy, preschool age, adolescence and adult, based on income groups.

Study of the socio-economic, socio-cultural background of a selected community.

Code:08UND4406 SEMESTER - IV CORE COURSE - VI Hrs: 5

NUTRITION FOR THE FAMILY

UNIT-I

Meal planning - Definition, principles involved in meal planning and factors affecting meal planning.

Assessment of the Nutritional Status of the Different Age Group in the Community.

Methods available for the assessment of Nutritional status of an individual and a community

UNIT-II

Nutrition in Pregnancy: Physiology changes in pregnancy, nutritional allowances and Applications of pregnancy. Menu planning and diet in pregnancy for low, middle and high -income groups.Nutrition in Lactation: Lactation in relation to the growth and health of infants. Nutritional requirements of nursing methods. Menu planning and diet for nursing mother of low. middle and high-income groups.

UNIT-III

Nutrition in Infancy: Growth and development of the infant, Nutritional requirements of the infants, Composition of Breast milk and cow's milk, superiority of human milk over Cows milk, Weaning and supplementary food suitable for infants.

Nutrition in Pre-school age: Growth and development of pre-school children, Foods habits and diet for the pre-school children and importance of supplementary foods.

UNIT-IV

Nutrition during school age: Growth and development, foods habits and diet for the school child.

Nutrition in adolescences: Physical and Physiological changes and Nutritional allowances for the adolescent.

UNIT-V

Nutrition for the adult: Reference man, Reference woman- nutritional allowance for the adult.

Nutrition for the aged: socio economic and Physiological factors influencing the diet for an old person.

NON MAJOR ELECTIVECatering Managenent

Code:08UND4602 hours:2

UNIT-I Catering Industry

Catering Industries- Classification (commercial and non commercial) and their objectives.Catering systems- Conventional, commissnary, Cook chill and cook freeze

UNIT-II

Functional areas of hote

Front office and house keeping- Main operational procedures of front office, house keeping

UNIT-III

Function areas of a hotel- production and service- types of menu (Alacarte, tabled’hote, cartdujour, cyclemenu) principles involved in menu planning.

UNIT-IV

Financial Management

Definition, Cost concept, book keeping and accounting- system of book keeping, book of accounts, balance sheet, inventory and budgetary control.

UNIT-V

Hygiene and SanitationPersonal hygiene, hygienic practices in food hancling and production, Environmental sanitation.

RELATED EXPERIENCE:

Visit to various types of food service institutions.

Code:08UND2403P SEMESTER -II CORE COURSE-III

FOOD SCIENCE-II AND RELATED EXPERIENCE

Hrs. Per Week :3 Hrs

1.Cereals and cereal cookerya. Preparation of a few cereal products using Rice, Wheat, Ragi etc. b. Experimental cookery on cereals.

2.Pulsesa. Preparation of a few pulse dishes. b. Experimental cookery,

3.Vegetables and Fruits

a. Effect of cooking on vegetables pigments.

b. Darkening of vegetables and fruits.

c. Preparation of a few vegetable curries, and fruits salad.

4.MilkCookery Preparation of a few ice creams and milk

5.Egg Preparation of

a. Scrambled egg.

b. Poached egg

c. Omelette and Experimental cookery.

6. Fats and Oils

Preparation of a few deep fat food products.

7. Beverage

Preparation of Coffees, Tea, Cocoa drinks and various milk based fruit juice

SEMESTER-V Code:08UND5408Core -VIII

DIETETICS-I

Hours:5UNIT-I

Basic concepts of diet therapy

Therapeutic adaptations of normal diet, principal and classification of therapeutic dies

UNIT-II

Routine hospital diets, Regular, light, soft fluid, parenteral and eternal feeding.

UNIT-III

Energy modification and Nutritional care for over weight and obese, Under weight Febrile conditions- Typhoid, Tuberculosis and Malaria, Surgical conditios, upper GI tract diseases, intestinal diseases, Anaemia

UNIT-IV

Malabsorbtion syndrome, celiac sprue, trpical sprue, Instinal brush border deficiencies (Acquired disaccharide intolerance), protein losing enteropathy

UNIT-V

Diseases of the liver

Jaundice, Cirrhosis of liver, Viral Hepatitis, Hepatic Encephalopathy, Wilson’s diseases, Diseases of Gall Bladder andPancreas- Cholelithiasis, Cholecystitis, Cholecystectomy, Pancreatities

Code:08UND5407 SEMESTER-VCORE COURSE- VII

Hours;5

FOOD SERVICE MANAGEMENT- I

UNIT-I

Food Service- Classification of food service according to

a. Method of Processing: Types of food service systems:Conventional systems, Commissary system, ready prepared system and assembly- service system.

b. Styles of Service: Service of food- self-service, tray service, Waiter-Waitress Service and portable service.

UNIT-II

Quantity Food Purchasing and Storage.a. Purchasing: Purchasing officer, duties, Purchasing Procedure, selection of supplier, methods of purchasing, purchase specifications. b. Receiving: Procedure and forms.

c. Storing and issuing Objectives, types of store records, and stores issues.

UNIT-III

Quantity Food Production and Service.

a. Quality standards and control

b. Standardization of recipes

c. Portion control: Utilization of left over foods.d. Ways and means of creating good atmosphere (Interior Decoration) e. Informal and formal service styles (Table Service)

UNIT-IV

Food Cost Control: Principles of food cost control, elements of cost-food cost, labour cost and over head expenses; why food cost control; Factors responsible for losses in a food service industry; Methods of controlling foods costs leading to profit; costing of dishes, meals and events; Methods of pricing items.

UNIT- V

Hygiene- sanitation and safety in food service institutions; Definition; importance, environmental hygiene & sanitation hygiene food handling, personnel hygiene.

Practical:

1. Visiting star hotels to gain practical knowledge on; the styles of food service.

2. Observing the ideal food plant layout in a hotel.

3. Gaining practical experience on the use of equipments and their

care. Reference:

1. Kotschevar, L. and Terrel, M.E. 1971- Food service Planning, Layout and Equipment, John Wiley and Sons.

2. Kotas, R and Davis, B., -1973 -Food Cost control, Me. Millan & Sons.

3. Mohini Sethi and Surjeet Malhan, 1987 - Catering Management- an integrated approach, Wiley Eastern Limited, New Delhi.

4. West, B.B. Wood.L.Harger V.F. and Shugart, G., 1988 -Food Service in Institutions, John Wiley and Sons, New York.

Code:08UND5409 SEMESTER-V

CORE COURSE-IX

Hrs: 5 FOOD PRESERVATION AND BAKERY

UNIT-I

a. Review of the basic principles behind food preservation: Asepsis, removal, anacrobic conditions: Types of spoilages and methods of preventing them.

b. Preservation of fruits as Sugar concentrates, Jam, Jelly, Marmalade, preserves, candies, crystallized or glaced fruits, Factors affecting jelly formation.

UNIT-II

Preservation by use of low temperature:1. Refrigeration-Principles working system: cold storage defects. 2.

Freeing

a. Principles of freezing

b. Methods of freezingc. Advantages and disadvantages.

Preservation by drying and dehydration: Principles involved

3. Methods of drying and dehydration a. Pre-treatment of foods

b. Factors affecting preservation by drying and dehydration.

Pickling -Principles, types and spoilages encountered in pickles.

UNIT-III

Preservation by use of High temperature- Canning

1. Canning process

2. Principles involved

3. Spoilages encountered

4. Aseptic Canning.Preservation by using Chemicals

1. Mechanism of microbial inhibition 2. Inorganic and organic preservatives 3. Antibiotics

3. Applications of irradiation 4. Effect on food constitutions 5. Micro wave heating

UNIT-IV

Food Packages:

1. Definition of packaging

2. Package functions

3. Packaging materials-specific uses

4. Requistics of food packages. Attractiveness (Color, Label, printed literature) Protective strength/durability Consumer convenience Economy

UNIT-V

Introduction of bakery- Definition, Principles and Classification of baked products, Major/ Minor equipments required starting a small bakery unit.

b. Role of major and minor ingredients in baking:

1. Role of flour (gluten), fat and egg in baking 2. Leavening agents- Definition, types (physical, biological and

chemical and role in baking

3. Sugar- sources, types and role in baking

4. Role of minor ingredients- milk, water and salt

c. Bakery items:

1. Bread: Types, methods, faults, bread diseases and improvers. 2. Cake: Ingredients, types, methods and faults icing/cake

decorations. Biscuits and cookies: Ingredients, types, methods.

Reference:

1. Lal.B.Siddappa, G.G.&Tandon, G.N.1967: Preservation of fruits and Vegetables ICAR, New Delhi.

Code:08UND5410 SEMESTER-V Hrs: 5

(3+2) CORE COURSE-X

FOOD PRESERVATION AND BAKERY PRACTICALS (3 Hrs) &

CLINICAL BIOCHEMISTRY PRACTICALS (2 Hrs)

FOOD PRESERVATION AND BAKERY –

Practical: - 3 hours per week

1. Visit to a well established bakery unit and bottling unit 2. Preparation of Biscuits and Cookies3. Preparation of cakes4. Preparation of selected jams, jellies, marmalades, preserves and

squashes5. Preparation of dehydrated products Vathals, vadams, chutney powder

CLINICAL BIOCHEMISTRY –

Practical: -2 hours per week

Practical:

1. Quantitative analysis of Urine for sugar, protein, Bile pigments, Bile alts,2. Quantitative analysis of urine Glucose (Benediet's Method) 3. Acetone and blood4. Estimation of Urine Urea (DAM-TSC Method)5. Estimation of Blood Glucose (Folin-WU Method) 6. Estimation of Blood Urea (DAM-TSC Method) 7. Estimation of serum cholesterol l (Zak's Method) 8. Estimation of serum bilirubin9. Electrophoretic pattern of blood proteins (Demonstration)

Code:08UND5410 SEMESTER-V Hrs: 5

(3+2) CORE COURSE-X

FOOD PRESERVATION AND BAKERY PRACTICALS (3 Hrs) &

CLINICAL BIOCHEMISTRY PRACTICALS (2 Hrs)

FOOD PRESERVATION AND BAKERY –

Practical: - 3 hours per week

1. Visit to a well established bakery unit and bottling unit 2. Preparation of Biscuits and Cookies3. Preparation of cakes4. Preparation of selected jams, jellies, marmalades, preserves and

squashes5. Preparation of dehydrated products Vathals, vadams, chutney powder

CLINICAL BIOCHEMISTRY –

Practical: -2 hours per week

Practical:

1. Quantitative analysis of Urine for sugar, protein, Bile pigments, Bile alts,2. Quantitative analysis of urine Glucose (Benediet's Method) 3. Acetone and blood4. Estimation of Urine Urea (DAM-TSC Method)5. Estimation of Blood Glucose (Folin-WU Method) 6. Estimation of Blood Urea (DAM-TSC Method) 7. Estimation of serum cholesterol l (Zak's Method) 8. Estimation of serum bilirubin9. Electrophoretic pattern of blood proteins (Demonstration)

SEMESTER-VCode:08UND5803

SKILL BASED ELECTIVE- Hrs:2per weekORGANISING A FOOD STALL - Practical

1. Standardization of selected quantity recipes in relation to cost, time and equipment.

2. Organizing, Preparing and Serving two special meal for 25 members.

Code:08UND5804 SEMESTER-V

SKILL BASED ELECTIVES-IV Hrs: 2 per week

FOOD AND BEVERAGE SERVICE SKILLS

UNIT – I

The basic social skills required for effective guest interactions. Attributes Required & importance of waiter / waitress in a food service area.

UNIT – II

Preparation for service – Mise-en-place, Mise-en-scene, dos and don’ts in Restaurant, side board / dummy waiter arrangement, points observed while laying A cover.

UNIT – III

Organization structure and procedures of the food and beverage department of Hospitality operation.

UNIT – IV

Role and responsibilities of restaurant staff.

UNIT - V

Hygiene and safety techniques within the food and beverage service sector.

REFERENCES

1. Sudhir Andrews, Food and Beverage Service Training Manual, Tata McGraw Hill Publishing Company Ltd New Delhi 1999.

2. Lilly Crap, D R and Cousins J A Food and Beverage Service, 4th Edition,

Hodder and Stoughton 1994.3. Vijay dhawan, Food and beverage service, 1st edition, Frank bros.

SEMESTER –VI Code:08UND6411

Hrs : 5 per week

CORE COURSE: XI

DIETETICS -II

UNIT I

Diet in disease of the endocrine pancreas –diabetes mellitus

UNIT-II

Diseases of the cardiovascular system and Dietary management. Atherosclerosis hypertension, hyperlipidemia and congestive cardial failure.

UNIT III

Renal diseases and their dietary management-glomerular nephritis. Acute and chronic, -nephrosis, nephroscierosis, renal failure and dialysis

UNIT IV

Management of cancer, trauma and burns

UNIT V

Inborn errors of metabolism - biochemical basis and nutritional management of PKUand Maple Syrup Urine Disease, Allergies

REFERENCES

1. Anderson, L Dibble, M V, Turkki, P R Mitchell Hs and Ryngergin H J (1982): Nutritional in Health and Disease, 17th edition JB Lippincott and Co Philadelphia.

2. Antia F P 1973 Clinical Dietetics and Nutrition, Second Edition, Oxford University Press, Delhi.

3. Joshi SA1992 Nutrition and Dietetics, Tata McGraw Hill Publications, New Delhi. '

Code:08UND6412 SEMESTER VICORE COURSE – XII Hours: 5 week

FOOD SERVICE MANAGEMENT – II

UNIT – I

Food Service: Different types of institutional food service in operation – Classification based on functional – i.e. profit oriented, service oriented and public health facility oriented, with their objective.

UNIT – II

Management and Organization: Definition, Principles of management, tolls of management; leadership- qualities of good leader style of leadership; art of delegation; Organization – Definition, theories and types.

UNIT – III

Personnel Management: Definition, Sources of personnel, Criteria for selection of personnel, orientation, training, motivation, supervision, importance of good human relations, employee facilities fringe benefits: Labour policies and legislation – Labour laws governing food service establishments; Performance appraisal of employees.

UNIT – IV

Financial management: Definition, application of management, Accounts of catering operators, cost concept, bookkeeping and accounting – systems of bookkeeping, books of accounts maintenance of account books, balance sheets, and inventor budgetary control.

UNIT – V

Safety: Accidents in food service establishments, safety procedure, training, Education, legal responsibilities of food service manager.

Reference:

1. Bhushan, V.K. Business organization and management, Sultan Chand & Co., 1973.

2. Longree, K and Balaker, B.C. Sanitary techniques in food service, Johy Wiley and sons, New York, 1979.

3. Mohini Sethi and Surjeet Malham, catering management – an integrated approach, Wiley Eastern limited, NewDelhi,1987

4. West,BB.Wood,.L.Hager,V.F.and SHugart,G.Food Services ininstitutions,John Wiley and sons, New York, 1987.

Code:08UND6413 SEMESTER-VI

Hrs: 6 per week

CORE COURSE- XIII

DIETETICS PRACTICALS

DIETETICS - I

1. Planning, preparation and service of diet in

a. Soft, clear and full fluid diet.

b. Low and medium cost diet for protein- calorie, vitamin A, Iron deficiency.

c. Overweight and underweight conditions.

d. Fevers of short and long duration.

e. Diarrhoea, dysentery, constipation.

f. Peptic Ulcer

g.Liver disorder- Hepatitis, Cirhosis.

DDIETETICS - II

1. Planning, preparation and serving of diets for

a. Diabetes mellitus

b. Hypertension

c. Atherosclerosis

d. Coronary Heart disease

e. Nephritis

SEMESTER-VI Code : O8UND6502

Hrs: 5 / Week

MAJOR BASED ELECTIVE COURSE – II

COMMON SOCIAL PROBLEMS IN INDIA

UNIT-I

Social problems

1. Study of Indian Social Problems2. Nature of Social Problems in India3. Social Problems and social Disorganization

UNIT-II Alchoholism and Drug Addition

1. Causes of Drinning and drug addiction2. Prohibition enquiry committee recommendation3. Future line of action

UNIT-III

a. Dowry Menace

1. Meaning and features2. Why dowry?3. Evils of dowry4. Efforts at regulating the dowry5. Measures for eradication of the evil

b. Marital conflicts

1. Marital conflicts2. Modern friends in marital relation3. Causes of Marital conflicts4. Marital and pre-marital counseling

UNIT-IV

Family disorganization1. Nature of family organization2. Concept of Family disorganization3. Changes in the role and status of partners4. Causes of Family disorganization5. personal and Impersonal factors in tension6. Effects of family tension7. Avoidance of family tension8. Future of Family organization9. Family welfare service

UNIT-V

Unemployment

1. Meaning of Unemployment and under employment2. Classification of unemployment3. Causes of Unemployment4. Suggestions to solve problems5. Measure taken by the Government to solve problem.

Reference:

1. Dr.C.B.Mamoria, Social problems , social disorganization in India2. Gurumukh Ram Madan, Indian social problems3. Datt, R. and Sundaram, K.P.M. Indian Economy4. Desai, A.R., Rural Sociology in India

SEMESTER – VI Code:08UND6805 Hrs: 2 / week

SKILL BASED ELECTIVE-V

HOUSE KEEPING

UNIT-I

Organization of House keeping Department

Concept of house keeping. Lay out of the house keeping Department Organization of house keeping department Job description of house keeping personal Qualities of house keeping staff

UNIT-II Cleaning and maintenance of house keeping

Cleaning equipments – types, use and maintenance- brushes and mops, pail with wringer box sweeper, vacuum cleanerCleaning agents-liquid cleaning agents-washing soda, soda powder and flakes. Soap less detergentsTypes of cleaning-Daily, weekly, yearly.Cleaning techniques-Sweeping, dry and wet mopping, Spray cleaning, vacuum systems, dry, wet, dusting.Cleaning of metals, wood, glass, leather, wall papers and carpet.

UNIT-III

Safety and security

Fire prevention and control. Accident prevention, Security measures, First-aid, pest control, control of odours.

UNIT-IV

Household Linen

Types Lenin, their selection, Care and storage Bed and bedding-choice, cleaning and care in bed making

UNIT-V

Laundry

1. Laundry equipment – selection, use and care2. Laundry materials and laundering procedure3. Finishing of the material4. Stain removal

Related Experience:

a. Cleaning of different materials – metal, glass, wood,floors, floor coverings, wash basin, fan, light and decorative articles

b. Stain removal from linenc. Visit to hotels to observe the functioning of housekeeping and laundry

departments to critically appreciate the lay out of various types of rooms and areas.

Reference:

1. Andrews,S.(1985).Hotel House keeping training manual., New Delhi: Tata Mcgraw-Hill publishing company ltd.,

2. Kaye,A.M.(1985).A Students Hand book of housewifery. London: J.M.Dent and Sons Ltd.,

SEMESTER –VI Code: 08UND6806 Hrs: 2 / week

SKILL BASED ELECTIVE-VI

ENTREPRENEURSHIP DEVELOPEMENT

UNIT-I

Entrepreneurship- Entrepreneur and Entrepreneurship meaning, need, transition from income generation to self employment and Entrepreneurship.Qualities of a good EntrepreneurProblems of Entrepreneur

UNIT-II

Factor influencing Entrepreneurial development- Economic, legal, social and psychological factors.

UNIT-III

Agencies supporting Entrepreneurial Development programme-SIDCO, DIC, TIIC, NSIC.

UNIT-IV

Schemes of assistance-current schemes and programme for individual and group support

UNIT-V

Project proposal-proposal format and content-steps in its preparation, feasibility testing, SWOT analysis.

Related Experience:

1. Visit to SIDCO, DIC, TIIC and NSIC2. Case study of two Entrepreneurs3. Preparation of project proposal for funding.

Reference:

1. Gupta,C.B., Srinivasan,N.P.(1992). Entrepreneurial Development. New Delhi: Sulthan Chand and Sons

2. Kanitkar,A.(1995).Grassroots Entrepreneurship. New Delhi: New Age international publishers limited.

3. Singh,S.(1985). Entrepreneurship and social change. Jaipur: Rawat publications.

4. Policy – practice gap with reference to collateral Security. A study by AWAKE, Bangalore: AWAKE

5. Entrepreneurship and Management of small business. Course. Material. Madurai: Centre of Entrepreneurship Development

Unit-I: Behavioral skills

Various attitudes, Types of Behaviours, Basic mental attitudes, Lateral thinking,Conventional leader.

Unit-II: Business communication

a.Commmunication skills- listening skill, speaking skill, reading &writing skill, principles of clear and effective writing.

b.Business correspondence, writing in business communication, Memos, organizing meeting, Minutes, Report Writing, mail etiquette, Telephone etiquette.

Unit-III Group Dynamics

Structure of Group Dynamics, Topics related to Group Dynamics, Evaluation of Group Dynamics, and Interpretation of gestures

Unit-IV Body Language

Inter-personal skills , Negotiation skills , cross cultural communication , Presentation skills, Steps in delivery , Inclusion of Visual aids , Body language, Guidelines, Gesture, facial Experssion,Eye contact.

Unit-V Leadership and Team building

a. Difference between the leader and Manager, Motivation of the team ,Qualities of a good Leader

b. Team Building –forming , Storming, Norming, Performing, Advantages and disadvantages of team Work